Humita is a savory creamy corn chowder from the Andean countries: Perú, Bolivia, Chile and Argentina. It is a traditional dish normally enjoyed during Lent and Easter, when the corn is ripe. The word “humita” comes from "jumint'a" – the name given by the Quechua people of the central Andes to a sweet corn bun, wrapped in cornhusks and cooked in water.

There are many different versions of humita. In Argentina’s Catamarca province for example, humita can be made with or without pumpkin. Slow Food Catamarca Convivium leader María Elena Ledesma Dall'Asta shares her recipe with us.

Sauté the onion in oil until translucent then add the pumpkin, tomatoes and green onions. Season with salt, paprika, pepper and cumin, and add water until ingredients are just covered.

Simmer for 20 minutes until creamy, stirring occasionally to prevent sticking. Add the corn and milk, and cook for 5 minutes more. Serve sprinkled with sweet paprika, if desired with a slice of cheese on top of the dishes and some chopped basil leaves.

Optional:

You can also serve the humita in a baked pumpkin. Remove the top of a round pumpkin and put to one side. Dig enough space to fill with the humita. Bake until softened slightly. Remove from oven, fill it with the hot humita and cover again with the top of the pumpkin. Serve immediately.